Keywords: ژلاتین ماهی; Fish gelatin; Citric acid; Chitosan; Composite film; Antibacterial;
مقالات ISI ژلاتین ماهی (ترجمه نشده)
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Keywords: ژلاتین ماهی; Fish gelatin; Anthocyanins; Compression molded films; Antioxidant activity;
Keywords: ژلاتین ماهی; Mango kernel extract; Fish gelatin; Soy protein isolate; Active packaging; Antioxidant packaging;
Keywords: ژلاتین ماهی; Rheological behavior; Phosphorylation; Fish gelatin; Emulsion properties; Microstructure;
Keywords: ژلاتین ماهی; Edible films; Fish gelatin; Sodium alginate; Tea polyphenols;
Keywords: ژلاتین ماهی; Fish gelatin; Glucose/lysine ratio; Maillard reaction; Cross-linking; Physicochemical property; Antioxidant activity;
Keywords: ژلاتین ماهی; Bio-based polymer; Fish gelatin; Bio-nanocomposite; Crosslinking; Bioactive packaging;
Keywords: ژلاتین ماهی; Edible films; Sago starch; Fish gelatin; Transglutaminase; MDSC; FTIR;
Keywords: ژلاتین ماهی; Fish gelatin; Hyaluronic acid; Acid titration; Electrostatic attractions; Complex coacervation;
Keywords: ژلاتین ماهی; Fish gelatin; Xylitol; Stevia; Confectionery gels; Grass carp; Ctenopharyngodon idellus;
Keywords: ژلاتین ماهی; Bio-based films; Fish gelatin; Agar; Physico-chemical properties; Film structure;
Keywords: ژلاتین ماهی; Electron beam; Controlled release; Quercetin; Fish gelatin; Chitosan; Edible film; Antioxidants; Diffusivity and retention
Keywords: ژلاتین ماهی; Electron beam; Fish gelatin; Chitosan; Natural antioxidants; Crosslinking; Edible films;
Keywords: ژلاتین ماهی; Fish gelatin; Citric acid; Cross-linking; Films; Renewable; Composting
Keywords: ژلاتین ماهی; Alginate; Complexes; Fish gelatin; Interactions; Precipitation;
Keywords: ژلاتین ماهی; Fish gelatin; Sodium chloride; Sucrose; Atomic force microscopy (AFM); Nanostructure; Fourier transform infrared spectroscopy (FTIR);
Keywords: ژلاتین ماهی; Bio-nanocomposite; Edible films; Fish gelatin; Chitosan nanoparticles; Characterization
Keywords: ژلاتین ماهی; Composite films; Fish gelatin; Rice flour;
Keywords: ژلاتین ماهی; Fish gelatin; Surimi processing wastes; Bromelain; Response surface methodology; Imino acids
Keywords: ژلاتین ماهی; Fish gelatin; Electrospun membranes; Thermal degradation; Hydrolytic degradation; Biomaterials;
Keywords: ژلاتین ماهی; Fish gelatin; Chitosan; Edible films; Physico-chemical properties;
Keywords: ژلاتین ماهی; Fish gelatin; Scaffold; Bio-degradation; Mechanical properties; Microstructure;
Effect of fish gelatin and gum arabic interactions on concentrated emulsion large amplitude oscillatory shear behavior and tribological properties
Keywords: ژلاتین ماهی; Concentrated emulsion; Rheology; Tribology; Fish gelatin; Gum arabic; Large amplitude oscillatory shear;
Synthesis, electrospinning and in vitro test of a new biodegradable gelatin-based poly(ester urethane urea) for soft tissue engineering
Keywords: ژلاتین ماهی; Biodegradable polyurethane; Fish gelatin; Electrospinning; In vitro tests; Soft tissue engineering;
Effects of κ-carrageenan on the structure and rheological properties of fish gelatin
Keywords: ژلاتین ماهی; Fish gelatin; κ-Carrageenan; Atomic force microscopy; Confocal laser scanning microscope; Rheology; Nanostructure;
Effect of Aloe vera (Aloe barbadensis Miller) gel on the physical and functional properties of fish gelatin films as active packaging
Keywords: ژلاتین ماهی; Aloe vera (Aloe barbadensis Miller); Active packaging; Biodegradable films; Fish gelatin; Water vapour permeability (WVP);
Nanostructural analysis and textural modification of tilapia fish gelatin affected by gellan and calcium chloride addition
Keywords: ژلاتین ماهی; Fish gelatin; Gellan; Calcium chloride; Fourier transform infrared spectroscopy (FTIR); Atomic force microscopy (AFM);
Physical and rheological properties of fish gelatin gel as influenced by κ-carrageenan
Keywords: ژلاتین ماهی; Fish gelatin; Carrageenan; Gel strength; Rheological properties; Phase separation;
Effect of TiO2 nanoparticles on the physico-mechanical and ultraviolet light barrier properties of fish gelatin/agar bilayer film
Keywords: ژلاتین ماهی; Agar; Fish gelatin; Nanocomposite; Bilayer film; Titanium dioxide
Improvement of barrier properties of fish gelatin films promoted by gelatin glycation with lactose at high temperatures
Keywords: ژلاتین ماهی; Fish gelatin; Film; Glycation; Hydrophobic; UV protection;
In vitro and in vivo evaluation of electrospun nanofibers of PCL, chitosan and gelatin: A comparative study
Keywords: ژلاتین ماهی; Electrospinning; Polycaprolactone; Chitosan; Fish gelatin; Fibroblasts; Skin substitute; Wound healing;
Fish gelatin thin film standards for biological application of PIXE
Keywords: ژلاتین ماهی; PIXE; EBS; Bioanalysis; Fish gelatin; Elemental concentration standards; GeoPIXE;
Sea bream bones and scales as a source of gelatin and ACE inhibitory peptides
Keywords: ژلاتین ماهی; Scales; Bones; Fish gelatin; ACE-inhibitory peptides; Alcalase;
African catfish (Clarias gariepinus) skin gelatin: Extraction optimization and physical–chemical properties
Keywords: ژلاتین ماهی; By-products; Fish gelatin; Plackett–Burman design; Properties
Isolation and characterization of gelatin from the skins of skipjack tuna (Katsuwonus pelamis), dog shark (Scoliodon sorrakowah), and rohu (Labeo rohita)
Keywords: ژلاتین ماهی; Gelatin; Skipjack tuna; Dog shark; Rohu; Gel strength; Fish gelatin;
Properties and antimicrobial activity of silver carp (Hypophthalmichthys molitrix) skin gelatin-chitosan films incorporated with oregano essential oil for fish preservation
Keywords: ژلاتین ماهی; Fish gelatin; Oregano essential oil; Antimicrobial film; Physical properties; Fish muscle preservation
Characterization of tilapia (Oreochromis niloticus) skin gelatin extracted with alkaline and different acid pretreatments
Keywords: ژلاتین ماهی; Fish gelatin; Acid pretreatment; Protein yield; Molecular weight distribution; Viscosity; Film;
Properties of electrospun pollock gelatin/poly(vinyl alcohol) and pollock gelatin/poly(lactic acid) fibers
Keywords: ژلاتین ماهی; Fish gelatin; Electrospinning; Nanofibers; Poly(vinyl alcohol); Poly(lactic acid)
Release of active compounds from agar and agar–gelatin films with green tea extract
Keywords: ژلاتین ماهی; Agar; Fish gelatin; Green tea; Films; Antioxidant; Antimicrobial
Properties of surimi gel as influenced by fish gelatin and microbial transglutaminase
Keywords: ژلاتین ماهی; Surimi; Gel; Fish gelatin; Microbial transglutaminase; Cross-linkers
Physical and functional characterization of active fish gelatin films incorporated with lignin
Keywords: ژلاتین ماهی; Film; Fish gelatin; Lignin; Physical properties; ATR-FTIR; DSC; Antioxidant; Cytotoxic; Antimicrobial
Fish gelatin/Laponite biohybrid elastic coacervates: A complexation kinetics–structure relationship study
Keywords: ژلاتین ماهی; Complex coacervation; Fish gelatin; Nano-biohybrid materials
Active warm-water fish gelatin film containing oxygen scavenging system
Keywords: ژلاتین ماهی; Active packaging; Oxygen scavenger; Nanoparticle; α-Tocopherol; Fish gelatin
Functional characterization of gelatin extracted from bones of red snapper and grouper in comparison with mammalian gelatin
Keywords: ژلاتین ماهی; Fish gelatin; Gel strength; Viscosity; Foam ability; SDS-PAGE; Mammalian gelatin;
Characterisation of interactions between fish gelatin and gum arabic in aqueous solutions
Keywords: ژلاتین ماهی; Fish gelatin; Gum arabic; Interactions; Complexes; Coacervation
Development of fish gelatin edible films using extrusion and compression molding
Keywords: ژلاتین ماهی; Fish gelatin; Extrusion; Tensile properties; Water vapor permeability; Glass transition temperature;
Comparison of the properties of multi-composite fish gelatin films with that of mammalian gelatin films
Keywords: ژلاتین ماهی; Fish gelatin; Tensile strength; Elongation; WVTR; Microstructure;
Starch–gelatin edible films: Water vapor permeability and mechanical properties as affected by plasticizers
Keywords: ژلاتین ماهی; Edible film; Sago starch; Fish gelatin; Glycerol; Sorbitol; DSC; Glass transition
Role of lignosulphonate in properties of fish gelatin films
Keywords: ژلاتین ماهی; Film; Fish gelatin; Lignosulphonate; ATR-FTIR; DSC; Antioxidant; Cytotoxic; Antimicrobial
Effects of gelatin origin, bovine-hide and tuna-skin, on the properties of compound gelatin–chitosan films
Keywords: ژلاتین ماهی; Bovine-hide gelatin; Chitosan; Fish gelatin; Physico-chemical properties; S. aureus; Edible films